This recipe has a Middle Eastern flair and is great as a vegetarian main course or a side dish for a larger meal. The lentils provide all the protein needed for a complete meal. Bulgur is a form of wheat (the wheat berries are steamed, dried, and ground) often used when making veggie burgers or tabbouleh. You can easily prepare this meal without the bulgur; just be sure to omit the water as well.
Recipe information
Yield
serves 2
Ingredients
1
1
1
4 to 6
1
1
1
1
1
4 to 6
2
Need to make a substitution?
Preparation
Step 1
Preheat the oven to 450°F.
Step 2
Spray the inside and lid of a cast-iron Dutch oven with olive oil.
Step 3
Scatter the onion in the pot.
Step 4
In a medium bowl, combine the bulgur and 1/2 cup water and pour into the pot in an even layer. Spoon the lentils on top of the bulgur.
Step 5
Arrange half the eggplant in a layer.
Step 6
In a small bowl, mix the garlic, cumin, turmeric, salt, paprika, and cayenne. Sprinkle about half of the spice mixture over the eggplant. Add the rest of the eggplant.
Step 7
Fit the tomato wedges among the eggplant pieces and sprinkle with the rest of the spice mixture. Top with as much spinach as you can fit in and still retain a tight seal when you close the lid.
Step 8
Cover and bake for about 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
nutrition information
Step 9
Calories: 402
Step 10
Protein: 20g
Step 11
Carbohydrates: 82g
Step 12
Fat: 2g
Step 13
Cholesterol: 0
Step 14
Sodium: 114mg
Step 15
Fiber: 21g